What are the Components of Meroir?

Meroir can include a variety of different tastes. One of the most common flavors we tasted was the briny, salty flavor of the oyster. Not only do the oysters taste different from different locations, but they will also look different in size, shape and color. There is a very strong initial bite when tasting a pacific oyster. The saltiness is almost overpowering, and leaves a very ocean-y aftertaste in your mouth. At Taylor Shellfish, we were able to try oysters from three different Inlets (Hood Canal, Case Inlet with the North Bay, and the deep south of the Eld Inlet which Evergreen’s campus is connected to).
The size of the oyster in the shell alone can impact the flavor. The fatter, more meaty oyster, the less room for brine, and a salty flavor. The color of the oyster in the shell can also impact the flavor, if it’s more opaque, generally the flavor is sweeter. After chewing and getting a full taste for oyster, umami lingers in your mouth, tying together the whole tasting experience.
Harvesting times for the oyster are also very important. Water temperature changes, minerality can differ, and algae content can grow and decrease, just stating a few flavor impacts on the oyster. There can’t even be a “consistent” flavor of the oyster due to all the impacts of the water and changes on the oyster.